The Farmers Son X Simmer Kitchen: Lorne Square Sausage with a Homemade Milk Roll & Caponata

The next recipe up in our collaboration with Simmer Kitchen is this delightful Scottish-Italian culinary fusion. Imagine the hearty, robust flavour of traditional Scottish Lorne sausage, paired with the soft, slightly sweet texture of a homemade milk roll and the vibrant, tangy notes of a classic Italian caponata. This dish is a celebration of diverse culinary heritage, bringing together the best of Scotland and Italy in a single, unforgettable meal. You can view our video here.

Preparation Time: 40 minutes

Cooking Time: 30 minutes

Serves: 4

See order below for recipes: optional bread roll followed by making the caponata & cooking the Lorne sausage. Then finally the plating & an optional wild garlic mayo side recipe.

Ingredients (milk roll - optional):

• 300ml whole milk

• 30g unsalted butter 

• ½ tsp baking powder 

• 470g bread flour 

• 2 tsp sugar 

• 2tsp salt 

• 7g Dry east 

Method (milk roll - optional):

• Using a small saucepan, bring the milk and butter together just until the butter starts to melt (do not let the milk boil).

• In a separate bowl, add the flour, salt, sugar, baking powder, and yeast. Pour in the warm milk and knead the dough for a good 5 minutes until it comes together into a nice ball.

• Place the dough back into the bowl and cover with a damp cloth until it doubles in size (leave it somewhere warm).

• Preheat the oven to 200 degrees. Once the dough has doubled in size, cut it into roughly 120g pieces and form them into balls.

• Line a baking tray with greaseproof paper and place the dough balls onto the paper. Lightly oil some cling film to prevent the dough from sticking and cover the balls with the cling film.

• Leave them somewhere warm to proof again until they double in size.

• Remove the cling film and place the tray of dough balls into the oven at 200 degrees for around 12 minutes.

• Let them cool completely before cutting.

Ingredients (caponata*):

• 1x large aubergine or a mixture of peppers and courgettes as you wish 

• 1x white or red onion 

• 100ml sunflower oil or as needed (the vegetables will soak up the oil so you might need to add more)

• 3 gloves of garlic, finely cut 

• 40ml red wine vinegar 

• 20g of sugar 

• 10g tomato paste 

• 20 cherry tomatoes, halved 

• Handful of fresh basil

• Salt & pepper to taste

*Caponata is a traditional Sicilian aubergine salad, often served as a side dish or appetiser, known for its sweet and sour flavors.

Method (caponata):

• Start with a large frying pan, making sure it’s nice and hot before you add any oil. 

• Cut the aubergines (or alternative vegetables) into pieces and fry them in oil until they are golden brown.

• 

  Add the chopped onions and cook until they're translucent, then add the garlic and cherry tomatoes, continuing to fry for a few minutes.

• Add the tomato paste and mix all together, cooking for an additional 2 minutes.

• Deglaze the pan with the vinegar and sugar, then add salt and pepper to taste along with fresh basil.

• Transfer the caponata to a bowl to cool down.

Ingredients (Lorne Sausage):

• 4x The Farmers Son Lorne Sausage

• Small amount of oil for frying

Method (Lorne Sausage):

• With a frying pan, heat it up nice and hot before adding a small splash of oil.

• Start pan frying the Lorne sausage for a good 2-3 minutes on each side until they are well-cooked and slightly crispy on the outside. Once done, remove from the pan and serve hot.

Plating:

• Once the milk rolls are nice and cooled down, slice them in halves, and add some butter if you wish. Add a nice tablespoon of caponata and place the lorn sausage on top.

Serving tips:

We recommend this beautiful, seasonal wild garlic mayo (pictured above) on the side.

Using a good 200g of wild garlic or fresh chive and 100ml of oil. Add all to a saucepan and using a hand blender, blitz it up. Place the saucepan on the heat and bring to a boil; will see the colour turn green. Take off the heat and pass the oil through a sieve to collect the oil. Leave the oil to chill in the fridge.

Once the oil is cold, using a food processor or hand blender with a jug, blitz up 3 egg yolks, half a lemon juice, and a pinch of salt. Slowly start adding the herb oil till it starts to thicken. You can always add extra sunflower oil if it needs more to thicken.

We hope you enjoy our Lorne Square Sausage with a Homemade Milk Roll & Caponata from Scottish Producer The Farmers Son & culinary expert Al of Simmer Kitchen. We will be bringing out more recipes in collaboration with Simmer Kitchen soon so make sure to look out for them on our recipe section here.